Slow Cooker Crawfish and Shrimp is a classic Louisiana dish with a rich and flavorful sauce. It’s full of crawfish tails, shrimp, herbs, and spices.

I’m a huge fan of quick and easy weeknight meals. This slow cooker recipe meets those needs deliciously!

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Slow Cooker Crawfish and Shrimp

If you haven’t tried it, it’s time to try this wonderful classic.

Since the crawfish season just kicked in, I couldn’t think of a better recipe than this easy family favorite recipe.

Technically, the crawfish season is from November to July. However, you’ll find that the best crawfish in the springtime, from late February until May. Ironically, it’s in full swing during Lent.

You can easily substitute frozen crawfish tails if fresh is not available.

I know this looks like a lot of ingredients, but half of them are spices that you

just throw in the slow cooker.

The only thing that takes time is chopping the vegetables.

Saute’ the veggies then everything goes in the slow cooker.

Tomatoes and spices cook 4 hours

Stir crawfish and shrimp in the last 30 minutes to one hour

Serve over rice.

This is a perfect family weeknight meal. Warm rice and a big loaf of hot French bread round out this meal nicely.

Slow Cooker Crawfish and Shrimp (EASY)

Exploding with delicious, spicy flavor, this is the perfect busy weeknight dinner.

Author: Paula

5 from 15 votes

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Prep Time: 10

Cook Time: 4 10

Servings: 8 servings

Ingredients

1 pound uncooked medium fresh shrimp
1/2 cup white onion diced
1/2 c cayenne pepper diced
4 medium green onions sliced
2 celery stalks sliced
1/4 cup butter
1 1/2 Tablespoon garlic clove minced
1 Tablespoon all-purpose flour
14.5 ounces diced tomatoes with juice
10 ounces tomatoes and green chiles
6 ounces tomato paste
2/3 cup water
1 lb crawfish tails cooked and peeled
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp crushed dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 to 1/8 tsp cayenne pepper
1/2 cup fresh parsley or 1 1/2 T dried parsley
Hot cooked rice and crusty French bread

Instructions

Peel shrimp and devein; set aside
Chop onion and next 3 ingredients.
Heat slow cooker on high.
Melt butter in a sauce pan. Add chopped vegetables and garlic. Saute' over med-high heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
Add diced tomatoes and next 3 ingredients to slow cooker. Add basil, thyme, oregano, salt black pepper and red pepper to slow cooker. (If using fresh parsley add it 10 minutes before serving. If using dried parsley, add now.)
Stir and turn slow cooker to low. Cook on low 4 hours. Add crawfish and shrimp and cook 30 minutes to 1 hour depending on temperature of your slow cooker. Check at 30 minutes. If shrimp are pink, it's ready.
Serve hot over rice with crusty hot French bread.

Notes

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Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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